Caesar Roasted Swordfish - You will be hooked
User Reviews
5
Caesar Roasted Swordfish - You will be hooked
Description
In this recipe, swordfish steaks are seasoned and coated with a homemade Caesar-style sauce made from garlic, parsley, anchovies, Dijon mustard, mayonnaise, lemon zest, and lemon juice. Part of this sauce is reserved for serving. The steaks are allowed to marinate briefly before roasting in a 500°F oven until just cooked through, ensuring a juicy texture.
After roasting, the steaks rest covered to redistribute juices. Meanwhile, capers are sautéed briefly in hot olive oil to crisp them up and release flavor. These are served alongside the fish and topped with fresh scallions for a mild oniony bite.
This dish offers a blend of savory, tart, and umami notes from the Caesar sauce and capers complementing the dense, meaty texture of swordfish. It’s suitable for a main course with simple sides.
Ingredients
- 2 garlic peeled and chopped
- ⅓ cup flat-leaf parsley chopped
- 4 anchovy fillet roughly chopped
- 1 cup mayonnaise
- 2 tablespoons mustard Dijon
- 1 tablespoon lemon grated zest
- 2 tablespoons lemon juice freshly squeezed
- 4 swordfish steak center cut
- ¼ cup scallions white part only chopped
- 2 tablespoons olive oil
- 2 tablespoons capers
- lemon
Instructions
- Preheat oven to 500 degrees. Line a sheet pan with aluminum foil.
- For the Caesar sauce, place the garlic, parsley, anchovy fillets, and mustard in the bowl of the food processor fitted with a steel blade and pulse until the garlic is minced. Add the mayonnaise, lemon zest, lemon juice, 1 teaspoon salt, and ½ teaspoon pepper and pulse to make a smooth sauce.
- Place the swordfish steaks on the pan and sprinkle both sides with salt and pepper. Save one-third of the sauce to serve with the cooked fish. Spread the fish on one side and all sides with half of the remaining sauce, turn and spread the remaining sauce on the second side. Sprinkle with the scallions and allow to stand for 5 to 10 minutes.
- Roast the fish for 10 to 12 minutes, or until the center is just barely cooked. Cover the swordfish with aluminum foil and allow to rest on the pan for 10 minutes.
- Meanwhile, heat the oil in a small sauté pan until very hot. Add the capers and cook for 30 to 60 seconds until they start to pop and are a little crisp. Serve the swordfish hot with lemon wedges, fried capers, and the reserved Caesar sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 707 kcal
% Daily Value*
| Calories | 707kcal | 35% |
| Carbohydrates | 3g | 1% |
| Protein | 36g | 72% |
| Fat | 61g | 94% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 138mg | 46% |
| Sodium | 698mg | 29% |
| Potassium | 813mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 738IU | 15% |
| Vitamin C | 13mg | 14% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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